Mutton Biryani Traditional Flavors (Print Version)
# Ingredients:
→ For Marination
01 -
Mutton, 1 kg, cut into pieces
02 -
Yogurt, 1 cup
03 -
Ginger-garlic paste, 2 tbsp
04 -
Turmeric powder, ½ tsp
05 -
Red chili powder, 1 tbsp
06 -
Coriander powder, 1 tsp
07 -
Garam masala powder, 1 tsp
08 -
Salt, as per taste
09 -
Lemon juice, 2 tbsp
→ For Rice
10 -
Basmati rice, 3 cups, soaked for 30 minutes
11 -
Water, 6 cups
12 -
Bay leaves, 2
13 -
Cloves, 4–5
14 -
Green cardamom, 4
15 -
Cinnamon stick, 1 inch
16 -
Salt, to taste
→ For Biryani
17 -
Ghee or oil, 4 tbsp
18 -
Sliced onions, 3 large
19 -
Tomatoes, 2, chopped
20 -
Green chilies, 3–4, slit
21 -
Mint leaves, ½ cup
22 -
Coriander leaves, ½ cup
23 -
Saffron, a pinch, soaked in 2 tbsp warm milk
24 -
Fried onions, for garnish
# Instructions:
01 -
Wash and pat dry mutton pieces. In a bowl, mix yogurt, ginger-garlic paste, turmeric, chili powder, coriander powder, garam masala, salt, and lemon juice. Coat the mutton evenly and marinate for 2–4 hours or refrigerate overnight.
02 -
In a large pot, boil 6 cups of water with bay leaves, cloves, cardamom, cinnamon, and salt. Add soaked basmati rice and cook until 70% done. Drain and set aside.
03 -
Heat ghee or oil in a heavy-bottomed pot. Fry sliced onions until golden, reserving half for garnish. Add chopped tomatoes and slit green chilies, cooking until softened. Add marinated mutton and cook until tender, adding water as needed to prevent sticking.
04 -
In the same pot with cooked mutton, add half the par-cooked rice. Sprinkle mint leaves, coriander leaves, and half of the fried onions. Add the remaining rice and repeat the layering with herbs and fried onions. Drizzle saffron-soaked milk and remaining ghee over the top.
05 -
Seal the pot with a tight-fitting lid or dough to trap steam. Cook on low heat for 25–30 minutes for flavors to meld.
06 -
Gently mix the layers before serving to combine flavors. Serve hot with raita or salad.